Set the butter out to soften about 1 hour before using.
Sprinkle Creole seasonings on the crawfish tails. (Optional). Place the crawfish tails in a small food processor and grind until fine.
Chop and measure the remaining ingredients.
Place the softened butter in a bowl. Add the crawfish tails, shallots, and garlic. Mix thoroughly into a smooth paste.
Next, add the Herb and Spice Blend and the parsley. Mix to evenly distribute all the ingredients throughout the butter.
Place the mixed butter onto a sheet of plastic wrap (see Notes) and form into a log.
Tightly wrap the butter log and twist the ends of the plastic wrap.
Place the butter log into the refrigerator for at least 30 minutes or until needed.
Notes
Read my article, Crawfish Butter, for more detailed instructions and information.Use salted or unsalted butter, do not use margarine. If using unsalted butter, add a pinch of kosher salt but do not add too much as this will be an ingredient in other recipes that will be seasoned separately.Soften, but do not melt the butter.Crawfish butter can be stored in the fridge for 3 to 5 days or in the freezer for up to 6 months. Make sure to store the butter in an airtight container.Use only Louisiana crawfish tails. Leftover crawfish tails from a boil are great for compound Crawfish Butter, but it will impact the flavor profile; probably for the good. The frozen tail meat is perfect also, as long as they are Louisiana crawfish.Fresh herbs are fine for this recipe. Use 3 times as many fresh herbs as you would dry.